Cherry Vanilla Bagels Copycat Recipe

I visit one of my favorite eateries about once a month. Sometimes I meet a friend for lunch. Other times I’m there just to grab a bagel. I simply can’t resist their bagels. It’s a chain restaurant. It’s starts with a ‘P’ and ends with Bread. Yes, you got it Panera bread.

That place is just downright delicious. So last time I walked in I was staring at the beautiful array of bagels and noticed something new. The flavor sounded good. Cherry Vanilla. I love vanilla and usually I like cherries. But I was a bit skeptical. Or maybe that’s not the right word. I guess I was just wondering if I would regret it and if I should have just gone with one of my favorites like Cinnamon Crunch or Blueberry.

But this awesome manager told me, “Try it and if you don’t like I’ll give you another variety for free. But I think you’ll like it.” That’s all these ears needed to hear. Sold. 1 Cherry Vanilla Panera Bread bagel to Melanie. I savored every bite of those 300+ calories. And it was delicious.

Of course, as always I thought I should make this at home. So this recipe has been in the making for 3+ weeks. I’ve made it twice just to be confident before sharing it with you. I’m oh so happy with the results.

To make the dough, stir the malt syrup (or honey), yeast, and salt into the lukewarm water. Place 3½ cups flour into a mixing bowl and pour in the malt syrup mixture, brown sugar, honey and vanilla extract.

Using a stand mixer fitted with the dough hook, mix on the lowest speed until dough comes together, about 2-3 minutes. Add the cherries. You may need to add a few teaspoons of flour with the cherries for proper kneading. Increase speed to medium and mix until dough is smooth about 5-6 minutes. Add additional flour if necessary. The dough should form a stiff, smooth ball. All ingredients should be hydrated. If dough seems too dry add a few drops of water.

If mixing by hand, use a large, wooden spoon and stir for about 3 minutes, until well mixed. Then add cherries. Then knead again for 7-10 minutes until you have a smooth dough.

Roll each piece into a round ball and poke a hole in the center of dough. Gently rotate your thumb around the hole to loosen dough and widen the hole. Try to make it stretch evenly so it's equal thickness all the way around.

Preheat oven to 500 degrees placing rack in the center of the oven. Bring a large pot of water to boil and add baking soda.

Gently drop dough rings, three at a time into boiling water. Flip after 30 seconds. After a total of 1 minute remove using a slotted spoon. Place on a wire rack for a minute to drain. Meanwhile sprinkle parchment with cornmeal or semolina flour. Remove bagels to baking sheets. Bake for 5 minutes. Rotate pans. Lower heat to 450 degrees. Bake for another 5-7 minutes or until golden brown.

Let cool for 15 minutes on wire rack.

Store at room temperature in a sealed container or in double layer of plastic for up to 3 days.

Bagels can be frozen. Wrap first in plastic then in aluminum foil. Or you use freezer top bags or freezer containers. Should keep for about a month in the freezer.

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Panera is one of my favorite places! I love their soups, salads, and just about everything else! I’ve never had their cherry vanilla bagels before though. Yours definitely looks better than Panera’s! Love the flavor of these, Melanie!

A panera just opened across the street from my work. So good! I’m going there often for a healthy breakfast or lunch on the go. This bagel sounds delicious! I’ve never made bagels myself, but now I must try it!

Count me in for a dozen of these amazing sounding bagels! My one daughter may turn into a bagel shes eats so many of them! Making this tomorrow with her so she can eat until her hearts content! PINNED because it’s amazing! Stopping by from it’s time to sparkle link party!
Cathy

I just found this recipe after a google search. On the Panera site, it says that they have “cherry chips” in them too. Do you think those are necessary? I have not been able to find them, so will try yours without them. I cannot wait overnight, so will do the lazy one day method. 😉

Hello, I just wanted to let you know how much I enjoy this recipe. I have been learning to make bagels now for about 5 years with mixed results. Other recipes use too much yeast, some not enough, some use a starter, blah blah blah. I like yours because it is a no-fuss recipe. There is nothing worse than jumping through hoops and rising for hours for some artisan bread that turns out horrible in the end.
I was thrilled to run across this recipe which has become my all time favorite. I have not found another that consistently gives me such great results.
I discovered Pink Ribbon Bagels during Breast Cancer Awareness Month at Panera. They were shaped like a pink ribbon but are not available all year.
I live in Florida where the humidity is a beast and the amount of water used in any bread recipe varies greatly depending on the time of year. Once I figured out that this dough needs to be stiff (I mean really stiff) my bagels stay nice and puffy and barely wrinkle. I store them in the freezer and eat one per day for breakfast with peanut butter on it.
I urge anyone thinking about baking them to just do it! If you don’t get perfect results, try again. Maybe I am nuts, but finding a great recipe is worth it. I make this at least twice a month. Thank you.

Any, thank you so much for taking the time to leave your feedback. It’s appreciated so much! I’m glad you found a recipe that works well for you and thanks for your tips for high humidity.
Hope you’re having a great January! Hope you’ll stop back often. 🙂

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Hello there, I’m Melanie

I have a ♥ heart for baking bread and creating healthy and sweet recipes that are family friendly.
I’m passionate about bringing people around the table for bread, good food and great conversation.
Lover of coffee, chocolate, pizza and coconut.